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Herbed Fish Soup

My husband loves fish prepared in variety of ways, so it's no surprise this soup has become one of his most-requested meals. I think you'll also enjoy this comforting flavor.

7 ServingsPrep: 15 min. Cook: 30 min.

Ingredients

1 pound cod or haddock, cut into 3/4-inch pieces
2 Wright® Brand Bacon strips, diced, optional

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1 cup chopped carrot
1 cup sliced fresh mushrooms
1 medium onion, sliced
1 garlic clove, minced
2 tablespoons canola oil
1/2 cup all-purpose flour
1/4 teaspoon dried thyme
1/4 teaspoon dill weed
Dash pepper
4 cups chicken broth
1 bay leaf
1-1/2 cups frozen cut green beans

Directions

in a large saucepan, cook bacon until crisp. Remove to paper towels
to drain. Discard drippings.
In the same pan, saute the carrots, mushrooms, onion and garlic in
oil until onion is tender. Stir in the flour, thyme, dill and pepper
until smooth. Stir in broth; bring to a boil. Add bay leaf. Reduce
heat; cover and simmer for 12-15 minutes or until carrots and
mushrooms are tender.
Add fish and beans. Simmer, uncovered, for 5 minutes or until fish

2 of 2

Herbed Fish Soup (continued)

Directions (continued)

flakes easily with a fork. Remove bay leaf. Garnish individual
servings with bacon. Yield: 7 servings (about 2 quarts).

Nutrition Facts:Diabetic Exchanges: One 1-cup serving (prepared with low-sodium broth and without bacon) equals 1 meat, 1 vegetable, 1/2 starch; also, 143 calories, 76 mg sodium, 25 mg cholesterol, 13 gm carbohydrate, 14 gm protein, 4 gm fat.